Bring potatoes to the boil in salted water; simmer until just cooked. Allow to cool. Cut into strips on an angle 2cm thick.

Preheat grill.

Place egg yolks, mustard, lemon juice, garlic and a pinch of salt in a medium bowl and whisk until smooth. Very slowly add oil, whisking until oil is incorporated and mayonnaise is thick.

Oil and season cutlets on a plate, place on grill and cook until lamb is medium-rare. Remove and allow to stand.

Place kipflers in a bowl of duck fat and season, place on grill plate and cook until crispy and golden brown.

Cook onions on the grill with capsicum, zucchini and asparagus. Place into a large bowl with oven-dried tomatoes and allow to cool slightly. Add warm potatoes, olive oil and red wine vinegar and season. Add rocket and parsley and gently mix ingredients together.

To serve, place salad on a plate with 4 cutlets, a tablespoon of garlic mayonnaise and a wedge of lemon.